Vodka Brined Smoked Wild Salmon
By Cuisine Traeger
Alaskan grizzly bears snag salmon fresh out of the stream. We like to add some wood-fire smoke for a gourmet meal that's fit for anyone who loves the wild.
Temps de Préparation
15 Minutes
Temps de Cuisson
1 Heures
30 Minutes
Granulés
Cherry
Ingrédients
Combien de personnes servez-vous?
4
Activating this element will cause content on the page to be updated.Unités de mesure:
Brine
| 1 Cup | cassonade |
| 1 Tablespoon | poivre noir |
| 1/2 Cup | coarse salt |
| 1 Cup | vodka |
main
| 1 | (1-1/2 to 2 lb) wild caught salmon |
| 1 | quartiers de citron |
| capers |
Étapes
1
In a small bowl, whisk together brown sugar, pepper, salt and vodka.
2
Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.
3
Remove from bag, rinse and dry with paper towels.
4
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
5
Smoke the salmon, skin-side down for 30 minutes.
180 ˚F / 82 ˚C
00:30
Super Smoke
6
Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.
225 ˚F / 107 ˚C
140 ˚F / 60 ˚C
Super Smoke
7
Serve with lemons and capers. Enjoy!
Les essentiels Traeger : Comment fumer un saumon
Une guide étape par étape sur la façon de fumer un saumon. Des enrobages pour saumons et le meilleur bois pour fumer le saumon, un guide de durée de cuisson et de températures internes, des informations nutritionnelles, et beaucoup plus.
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